Go Back

Pumpkin Cheesecake

This Pumpkin Cheesecake is a creamy delight infused with warm spices, perfect for family gatherings during the fall season.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Baked Goods, Dessert
Cuisine: American, Seasonal
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs
  • 0.25 cup sugar for the crust
  • 0.5 cup unsalted butter, melted
For the Filling
  • 32 oz cream cheese, softened 4 packages of 8 oz each
  • 1 cup sugar for the filling
  • 1 cup canned pumpkin
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a large bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and melted butter. Mix well and press firmly into the bottom of a 9-inch springform pan.
  3. In a mixing bowl, beat the softened cream cheese until smooth. Gradually add in 1 cup of sugar until fully blended. Then add the canned pumpkin, eggs, vanilla extract, cinnamon, nutmeg, and ginger. Mix until well incorporated.
Baking
  1. Pour the filling over the prepared crust in the springform pan and bake for about 55-60 minutes until the center is set but slightly jiggly.
Cooling
  1. Turn off the oven and let the cheesecake cool inside for an hour.
  2. Transfer it to the refrigerator and chill for at least 4 hours or overnight.
Serving
  1. Once chilled, remove the sides of the springform pan, top with your favorite toppings, slice, and enjoy!

Notes

For a unique flavor, consider substituting half of the cream cheese with Greek yogurt. To prevent cracks, avoid overmixing and let the cheesecake cool slowly in the oven. Leftovers can be stored in an airtight container for up to a week.